Ingredients
1 lb. fresh mussels
1/2 cup finely chopped onion
2 cloves garlic, minced
2 tbsp. olive oil
1/2 cup dry white wine
1 medium tomato, seeded and chopped
2 tsp. chopped fresh thyme or 1/2 tsp. dried thyme leaves, crushed
1. Scrub mussels and remove beards; set aside in bowl of water.
2. In 5-quart Dutch oven cook onion and garlic in oil until tender. Stir in wine, tomato, and thyme; bring to boiling.
3. Add drained mussels; reduce heat and simmer, covered, about 5 minutes or until mussels open. Discard any unopened mussels.
4. Divide mussels among 4 serving bowls. Ladle juices over mussels. Garnish with thyme sprigs, if desired.
Serves 4
